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Units 1&2 biology
Digestive system
| Term | Definition |
|---|---|
| salivary glands | 3 pairs of glands produce salvia, which dissolves food so it can be tasted. |
| saliva | Lubricates the mouth and food and holds food in a lump for swallowing. It also contains the enzyme salivary amylase, which begins starch digestion. |
| pharynx | (back of mouth cavity) by moving upwards and backwards, the tongue pushes food into the pharynx for swallowing. |
| Oesophagus | carries food from the mouth to the stomach. |
| Mouth | mechanical digestion by teeth; chemical digestion of starch by saliva. |
| Liver | Produces bile, which is stored and concentrated in the gall bladder. Bile emulsifies lipids in the small intestine. |
| Gall bladder | Stores bile and releases it into the small intestine, where the bile emulsifies lipids. |
| Transverse colon, ascending colon, descending colon | Longest part of large intestine. Absorbs water, minerals, vitamins. |
| Pancreas | Produces pancreatic juice containing enzymes for digesting proteins, lipids and nucleic acids. |
| Caecum | first part of large intestine. |
| Stomach | Mechanical digestion by churning action; chemical digestion by pepsin, which begins protein digestion. In infants, rennin coagulates milk protein |
| Pyloric sphincter | Band of circular muscle that regulates flow of material from stomach to duodenum. |
| Small intestine | Made up of 3 parts: duodenum, jejunum and ileum that are responisble for the absorption of soluble molecules from the digestive process into the cells lining the small intestine. |
| Appendix | Immune function in humans. |
| Rectum | Final part of large intestine in which faeces are formed. |
| Anus | Opening surrounded by the anal sphincter, a muscle that can be voluntarily controlled. |
| Bile | A digestive fluid produced by the liver and stored in the gallbladder that helps to digest fats. Bile acts like a detergent to break globules of fat into smaller droplets, so its action is described as mechanical digestion, also called emulsification. |
| Peristalsis | A series of wave-like muscle contractions that moves food through the digestive tract. |
| chemical digestion | Occurs through the enzymes in the gastric juices |
| pyloric sphincters | Circular muscles that regulate the movement of food from the sromach into the duodenum, over a 2 - 8 hour period. |
| gastric protease / pepsin | Digestive enzymes that break down long-chain polypeptides of proteins into smaller-chain polypeptides. Works in very acidic solutions - the hydrochloric acid in gastric juice allows pepsin to act. |
| gastric juice | Food in the stomach stimulates the production of gastric juice from specialised secretory cells lining the stomach wall. This contains mucus, water, hydrochloric acid and the protein digesting enzymes, proteases (pepsin). |
| chyme | Gastric juice mixing with food in the stomach creates chyme - a soupy mix of partially digested food created in the stomach over 6 hours. |
| stomach lining | secretes gastric juice |
| lipases | enzymes that act chemically to spped up the chemical breakdown of fats |
| Trypsin | Digestive enzyme produced by the pancreas that acts on the long-chain polypeptides of proteins and breaks them down to shorter-chain peptides. |
| Erepsins | Digestive enzymes thatcomplete the digestion of the short-chain peptides by breaking them down into individual amino acids, the smallest unit of a protein. |
| mechanical digestion | breaks down larger pieces of food into smaller pieces, thereby increasing the surface area of food particles on which digestive enzymes may act. |
| chemical digestion | digestive enzymes break apart large molecules, ensuring they are of a molecular form and small size that can be absorbed into the blood and lymph and then by cells in the body. |
| 3 types of chemical digestion | Chemical digestion of starch starts in the mouth Chemical digestion of protein starts in the stomach Chemical digestion of fat starts in the duodenum of the small intestine. |
| 3 classes digestive emzymes produced in the pancreas | amylases, proteases and lipases |
| 4 types mechanical digestion | Chewing Churning (food and gastric juices mixing in stomach) Segmentation (contraction and relaxation in intestine that mixes the intestinal contents) Peristalsis (moves contents along digestive tract, mixing them further) |
| villi | Special structures that project from the internal surface of the jejunum and ileum, greatly increasing the surface area of the gut lining. |
| microvilli | further increase surface area of villi |
| lacteals | lymph vessels in every villusn that work with capillaries to absorb simple sugars and amino acids |
| egestion | final step in digestive process |
| Trypsin | Digestive enzyme produced by the pancreas that acts on the long-chain polypeptides of proteins and breaks them down to shorter-chain peptides. |
| Erepsins | Digestive enzymes thatcomplete the digestion of the short-chain peptides by breaking them down into individual amino acids, the smallest unit of a protein. |
| mechanical digestion | breaks down larger pieces of food into smaller pieces, thereby increasing the surface area of food particles on which digestive enzymes may act. |
| chemical digestion | digestive enzymes break apart large molecules, ensuring they are of a molecular form and small size that can be absorbed into the blood and lymph and then by cells in the body. |
| 3 types of chemical digestion | Chemical digestion of starch starts in the mouth Chemical digestion of protein starts in the stomach Chemical digestion of fat starts in the duodenum of the small intestine. |
| 3 classes digestive emzymes produced in the pancreas | amylases, proteases and lipases |
| 4 types mechanical digestion | Chewing Churning (food and gastric juices mixing in stomach) Segmentation (contraction and relaxation in intestine that mixes the intestinal contents) Peristalsis (moves contents along digestive tract, mixing them further) |
| villi | Special structures that project from the internal surface of the jejunum and ileum, greatly increasing the surface area of the gut lining. |
| microvilli | further increase surface area of villi |
| lacteals | lymph vessels in every villusn that work with capillaries to absorb simple sugars and amino acids |
| egestion | final step in digestive process |
Created by:
jacobs161412
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